Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, mexican cornbread. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Mexican Cornbread is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Mexican Cornbread is something that I have loved my entire life. They’re fine and they look wonderful.
Absolute Mexican Cornbread. this link is to an external site that may or may not meet accessibility guidelines. This EASY Mexican Cornbread recipe is one of the best cornbreads I've ever had! The cornbread mix is filled with jalapeños and cheese making this the perfect side dish.
To get started with this particular recipe, we must first prepare a few components. You can have mexican cornbread using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Mexican Cornbread:
- Take 2 eggs
- Get 1/4 cup vegetable oil
- Make ready 1 cup buttermilk
- Take 1 1/2 cup cheddar cheese, shredded
- Prepare 8 oz cream corn
- Prepare 2 jalapeños, minced
- Take 1 cup corn meal, unleavened
- Prepare 1/2 cup all-purpose flour
- Take 2 tsp baking powder
- Take 1/2 tsp baking soda
- Take 1/2 tsp salt
- Make ready 1 tbsp sugar
- Take corn meal
- Make ready vegetable oil
Mexican Cornbread Casserole is a filling meal. This south-of-the-border-inspired casserole is a great way to feed a family. I love to make Mexican Cornbread Casserole for when I want a hearty meal. The BEST Easy Mexican Cornbread Recipe!
Instructions to make Mexican Cornbread:
- Place your cast iron skillet in your oven and pre-heat both to 350°F
- In a medium bowl, beat the eggs. Whisk in the buttermilk. Then slowly stream in the vegetable oil while whisking constantly.
- Stir in the cheddar, corn and jalapeños and mix thoroughly.
- In a large bowl, whisk together the corn meal, flour, baking soda, baking powder, sugar and salt. Then pause right here if the oven isn't finished pre-heating.
- When your oven has finished pre-heating, its time to finish up. Pour the liquid mix into the dry mix and whisk together thoroughly. This is a thin batter so expect it to be runny, but if its too thin sprinkle in a bit more corn meal. I usually add maybe an extra tablespoon or two, depending on how it looks.
- Now we want to work quickly so the cast iron doesn't cool down too much, so put on your oven mitt and grab your vegetable oil. Quickly remove skillet from the oven, pour in just a bit of vegetable oil and quickly swirl it around to coat the pan. Don't skip the sides when you're twisting and turning, but work quickly so it stays really hot. As soon as its coated, pour in the batter. You want it to sizzle around the edges as it goes in so you get that great cornbread crust.
- Now back in the oven to bake for 30-35 minutes. When its done it should be golden brown on top and should bounce back firmly if you press down in the center. I turn mine out upside-down on a dinner plate and just serve it that way.
With the ground beef and veggies, it's a great meal all by itself, but it complements other dishes so well. The recipe calls for sliced jalapenos, but if heat isn't your thing. Cornbread base topped with beef, zesty tomatoes, corn and cheese for a flavorful baked entrée. Mexican Cornbread Recipe, Mexican Cornbread is good hot or cold. Cream-style corn and buttermilk keeps every piece of cornbread moist and tender.
So that’s going to wrap it up for this exceptional food mexican cornbread recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
